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Saturday, June 7, 2008

Reuben

I got some wisdom teeth pulled on Tuesday and I've pretty much been in hibernation, sleeping for about 18 hours a day, ever since. Lemme tell ya, the novelty of eating milkshakes and soups wears off real fast. I've been in a real pissy mood lately because after 5 days of eating mush all I want is some real food, something with texture, something with crunch. I just want a goddamn burger and extra large side of onion rings. Sadly, I won't be eating that anytime soon. But I swear as soon as I'm able to open my jaw again, I am going to make the biggest and best burger ever. Heck, I'll even make the bun from scratch.

In my desperation for real food, I started looking through all the recipes I have yet to post, and unsurprisingly, that didn't make things any better. This is a prime example of what I can't eat right now, which also happens to be one of my top 3 sandwiches. :( A big, fat Reuben that's crunchy on the outside and hot, juicy, and gooey on the inside. *siiigh* It was delicious when I made it a week or so ago though.

Reuben Sandwich

Rye bread (dark is preferable, though personally I like marbled rye because it looks cool)Corned beef or Pastrami (but then it would be a Rachel), thinly slicedSauerkraut, drainedSwiss Cheese, shreddedRussian Dressing or Thousand IslandButter

Cheater's Thousand Island:Mix equal parts ketchup and tartar sauce or mayo if you don't have tartar sauce. Add a little vinegar for acidity then some Worcestershire to taste.

Feel free to use a sandwich press or whatever sandwich-making gizmo you like (I hear a George Foreman works well). But I just have a plain old cast iron skillet.

Butter 2 slices of bread, place them butter side down on the skillet. Cover one slice of bread with corned beef, then add some sauerkraut, and top with some dressing. Add shredded Swiss on the other slice of bread (shredded cheese melts faster). Turn the heat to medium low and cover the pan to keep the heat in. Check the bottom of the bread periodically. You want the bread to be a lovely golden brown, the cheese to melt, and the meat and sauerkraut to warm up a bit. Avoid turning the heat up too high otherwise the bread may burn very quickly.

When both pieces of bread are golden brown, cover the meat/kraut piece of bread with the cheese covered bread (not the other way around or stuff will be falling off everywhere). Smush it down a little to glue the sandwich together, cut in half, and serve hot.

Oh, I feel your pain -- I remember when I had my wisdom teeth pulled. It was not a happy experience. I discovered coffee fudge ice cream, because I couldn't eat ice cream with chips, and though I loved it, it did get old after a week. Reubens are on my list of all-time favorite sandwiches...

Looks o so yummy!!! Sometime you might like to try using mayo on the outside instead of margerine or butter. I have done that for years for grilled sandwhiches. Some, I mix a bit of dijon mustard or regular mustard with the mayo before spreading it on the outside of the bread before grilling, or some finely grated garlic. Sigh, it is an hour and a half before lunchtime here and now I am wondering where I can get a reuben for lunch.